This pale lemon-coloured chardonnay bears the much-lauded designation of ‘Chablis’. All Chablis comes from north Burgundy in France, and is actually just a geographic designation for the chardonnay grown therein.

One of the famous factors in Chablis (and its similar sauvignon blanc-based cousin, Sancerre) is the Kimmeridgian clay that lies underneath it, and influences the crispness of the wine. (“A bed of clay in the Upper Oolite containing bituminous shales”, says the Oxford English dictionary.)

Furthermore, this Chablis is made from old vine (vieilles vignes) grapes, which means fewer grapes but more flavour—at least, that’s the theory!

Lemon zest and bitter apple on the nose, with a hint of chalk.

Tangy lemon on the tongue, with a crispness and flintiness that comes to distinguish Chablis from other regular chardonnay wines.